Ingredients
2 Pink Lady apples (170g each)
2 sheets frozen puff pastry, just thawed
2 teaspoons cinnamon sugar, plus extra for sprinkling
¼ cup caramel spread (See Tip)
Extra caramel spread and vanilla ice-cream, to serve
Method
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Cut each apple into quarters. Peel and core. Cut each quarter into thin slices.
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Sandwich pastry sheets together sprinkling in between with cinnamon sugar. Cut in half.
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Transfer rectangles to a large oven tray lined with baking paper. Using the tip of a small sharp knife, score a 1 ½cm border around each rectangle, without cutting all the way through. Spread 1 tablespoon caramel over pastry on each one to the edges of the border.
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With long side of pastry facing you, arrange apples in rows overlapping, as pictured. Brush remaining caramel over apples. Sprinkle with extra cinnamon sugar.
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Cook in a very hot oven (220C) for about 15 to 20 minutes, or until pastry is puffed and golden brown.
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Serve warm drizzled with extra caramel and ice-cream.
